Carrot Snack Stick are a homemade treat that gets a vegetable in every bite and will replace the store bought stacks you rely on.
I never leave my kitchen. I’m constantly in there testing new recipes and trying to come up with fun and delicious ideas I think kids AND parents will both love. The kitchen is also where our family congregates, so the only time I’m not in that room is when I’m sleeping! I don’t mind though. I like to think I spend all my time in the kitchen so you don’t have to!
Coming up with recipes that will appeal to the whole family is not always easy — especially when it comes to adding vegetables, because kids can be very particular about which vegetables they’ll eat (so can adults, for that matter). You can’t please all the people all the time, but carrots are one vegetable I find most people enjoy. That’s good news since carrots are not only delicious, but they’re also a powerhouse of nutrition, containing a high concentration of beta carotene (a substance that converts to Vitamin A in the body) and are a good source of dietary fiber, Vitamins C and K.
I’ve made these Carrot Snack Sticks for our family and friends several times and they tend to go missing as soon as they come out of the oven. They’re crunchy like a cracker and have a rich, sweet flavor. Even people who turn their noses up at veggies will ask for seconds of this yummy snack treat — and you’ll barely spend any time in the kitchen making them!
The real trick to these Carrot Snack Sticks is your patience. It’s the perfect recipe for getting kids involved cooking and having fun together at the same time. Measure out the ingredients and have little hands mix everything up over and over with their little hands in a big bowl. It’s like a culinary art project. By mixing everything up over and over it helps the small amount of oil to be absorbed into the carrots and flour mixture creating the perfect crumb once baked.
What are some of your families favorite snack recipes? Tell me in the comments below.
Carrot Snack Sticks
- 1 cup all purpose flour
- 2 tablespoons parmesan cheese, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup carrot, finely shredded
- 2 tablespoons (3-4 tbsp if using regular shredded carrots) vegetable or canola oil
- Preheat oven to 400 degrees.
- Combine the first four ingredients and stir to combine.
- Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
- Add the oil and work with your hands to bring the dough together.
- (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands forming a ball until it comes together.)
- Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.
- Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
- Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
- To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7, adding an additional 2-3 minutes baking time.
- VIDEO FOR MORE HELP : Carrot Snack Sticks Program
Thank u ! My 29months old girl loves it ! Tho somehow I accidentally used baking soda instead of baking powder 😀
So glad these worked out well for you!
I just made these…they taste great!
I made a half batch due to the comments not raving too highly about them. And I doubled the carrots. The dough came together no problem. I would half the salt next time as they’re overly salty for my taste.
I added Parmesan & marble cheese. Was out of old cheddar but think that would be a great option to add. Next time!
Hoping my 3yr old son will like these as he will not eat veggies as is, I’m always hiding them in muffins, sauces & smoothies.
DOUBLE THE CARROT! More veggies and the dough will come together easily. Then this recipe is awesome!
Super dry. Tastes like eating pure flour. Very disappointed.
We added 2 more tsp of oil and 1-2 tbsp of water…then it was finally a dough we could roll out and cuts it without it falling apart.
This is not a dough at all. I just took half of my baby’s nap time to try making these – what a waste! I kneaded and added more oil. I was patient. As patient as a busy mom of two can be. Super frustrated and throwing it all out. Not one of my fave recipes…perhaps you should put the video back up.
Made these today with my three year old. We subbed in 2 containers (7oz) baby carrot food and added an extra 1/2 cup oatmeal baby cereal to the recipe. Also used butter as our oil because I only had olive oil on hand… Waiting for them to cool as we speak 🙂
These are so yummy and simple. I used 3tbsp of coconut oil & followed the instructions to the letter. The dough isn’t hard to make at all, so if anyone reads this don’t listen to the negative comments very simple to make & my 16 month old loved them 😉
Hi could i find out whats the shelf life of these? am thinking of making a big batch. Also whats the best way to store them. Thanks in advance 🙂
[…] I want to try Carrot Snack Sticks ham and split pea soup spinach avocado pasta veggie pancakes fruit and veggie pops fried vermicelli […]
We have a wheat allergy and wondering if you have tried this using a gluten free flour – and if so, any tips or suggestions would be great.
Any recipe that gets my vegetable-averse 16-month-old to get a vegetable in that body is ok by me! He’s reaching for more. Score! I did not have Parmesan so I used shredded mozzarella and I added that extra tsp of oil and I found that to be just right. I think they have a nice light carrot flavor. I’m not too hung up on needing recipes to taste like vegetables. My 4-year-old survived on weelicious muffins for a couple years and now he eats all kinds of plain fruits and vegetables. Thanks for all your wonderful ideas Catherine!
Love this !!!!! I made 3 batches because my husband loved them as well. I used a food processor for most of the prep work. I like larger bits of shaved parm cheese so I mixed that part by hand. Ill be share this on my blog as well as other social media sites.
I just made these..I read other mentioned the watched the video I didnt even see a video so I didnt get to watch it..however I definitely had to add more oil..they dont taste much like carrots but in way that is kind of a positive bc my daughter prob wouldnt have ate them then..they taste more like a breadstick or dough like cracker..kind of dry..what I did to make it better was serve it with a dip..I mixed a little bit of peanut butter with some of our stoneycreek organic apple yogurt and a dash of chia seeds..and the munchkin gobbled it all up!
I just made these today and they are AWESOME! They taste like goldfish crackers (which I do not buy because I may or may not eat the whole bag). Glad I watched the video first to see how long you actually worked with the dough. My super picky 5 year old ate them and I had to hide them from her so she wouldn’t eat them all. My other 4 kids really enjoyed them as well.
I used my microplane grater for both the cheese and the carrots. I don’t know if the type of parmesan you use makes a difference but I used Parmigiano Reggiano that I grated myself and not pre-grated stuff. I guess my suggestion to people is just to knead, squeeze, push, squeeze, knead, squeeze, etc. …It will eventually come together. Patience my friends….patience. (and maybe make sure you don’t have packed down flour when you measure it)
I haven’t tried this recipe, but I have tried many many other weelicious recipes, and trustme, they’re great! Both for my toddler and us adults.
I just made the dough for these, and I don’t even think I’m going to bake them. FIrst of all, 2 tbsp of oil is not enough to moisten a whole cup of flour. Secondly, The dough just tastes like salty flour, which some other commenters noted. This is the first weelicious recipe I’ve tried, and I’m wondering if the others are any good or not.
Has anyone tried these with a different vegetable? Carrots are easy to get my daughter to eat, but would love to find an easy portable snack that has other veggies. Thanks!
How many of these sticks would you consider to be a serving? My son is 19mo. Thank you!
[…] I am on a quest. I may not be successful, but I’ll go down trying. I will find a way to sneak more vegetables into my husband and mini-ion 1. Both mini-ion 2 and I love many different types of veggies. She’ll eat just about anything I eat. Mini-ion 1 used to be a lot more adventurous, but I fell apart on the “keeping him in healthy food” job when I was pregnant and moving us out of our house, into my father-in-law’s house, into our new house, then having a baby. Still tired just thinking about it. My husband has the “interesting” food philosophy. He only wants to eat food that grows over 4 feet high (corn) or in the ground (potatoes and onions). All the rest of it is food that his food eats. The one exception is spinach. It’s a challenge for sure. Today, I attempted a recipe from weelicious (a truly fabulous food site that irritates the crackers out of me because her kids eat such awesome food, more awesome than I’ve ever eaten!): http://b12.ba4.myftpupload.com/2010/06/03/carrot-snack-sticks/ […]
These did not work for me. The dough was very dry and crumbly so I added a few teaspoons of oil more. I used half whole wheat flour, and half all purpose. I grated the carrots very finely, though may have been a tad bit short of half a cup. I just took them out of the oven. They don’t taste like much at all, mostly flour. I won’t serve these to my son. But I’m looking forward to more recipes from Weelicious, which I love.
My dough form very fast and roll out really well. I did 1/2 wwf n 1/2 all purpose, spoonful of ground flaxseed, extra 3-4 tbs mix of parm n cheddar, extra spoonful of wet shredded carrots. End up only need 1tbs of oil. First batch slightly burn so might need to adjust temperature on my oven next time but tasted great will see how 13 m old picky daughter like it lol
My 1 y.o. daughter absolutely loves these! I used a 1 cup of whole wheat flour and found that the dough forms faster, but they are not as crunchy, so I did (as I think someone else mentioned) a 1/2 cup whole wheat flour and a 1/2 cup of all-purpose flour gave just enough crunch and still the dough formed MUCH quicker than when I used just all-purpose flour. Also, the smaller the carrots, the better they form. Thanks for such an amazing recipe!!!
Just made these because my one year old is going through a phase in which he wants to only eat crunchy foods. I thought I followed the measurements correctly, but only ended up with about 16 sticks. THEY ARE STILL YUMMY THOUGH! 🙂 I’ll try again soon and roll them out thinner. Thanks for sharing!
[…] night was a busy night, I made Zucchini Coins, Carrot Sticks and a Spicy Kale Pesto with Zucchini […]
[…] let’s move on to the Carrot Snack Sticks. I saw these on Pinterest and thought to myself, “This is exactly the kind of healthy snack I […]
[…] Carrots Sticks […]
The cheese adds tons of flavor! You could leave it out or replace it with nutritional yeast (which tastes like parmesan cheese)!
My son is allergic to corn and milk. Is there an alternative for the parm cheese? Could I just leave it out, or would it not stick together?
[…] recipes for the whole family but it’s aimed towards your kids. I am in love with her stuff! This is where I found this lovely recipe, Kaiyah and I made these together one afternoon. She enjoyed […]
Has anyone calculated about how many calories per stick?
Here is the video for this recipe, maybe it’ll help! http://b12.ba4.myftpupload.com/2010/08/14/carrot-snack-sticks-program/
And here is the grater that I used: http://astore.amazon.com/weelicious-20/detail/B00280MAEE A normal box grater will probably make the shredded carrots too big. Also, you really need patience and just keep mixing and kneading the dough until it comes together. What you’re doing when you mix it by hand it getting all the natural moisture of the carrots to squeeze out and mix into the dough, this also helps the oil absorb into the dough to help it come together.
I was so excited to try these but could not get the dough to come together even after adding extra oil. Not sure if my carrots were not thin enough or what the issue was…
This recipe is great and can be elasiy cut in half to make only two loaves.Wholesome Homemade Honey Whole Wheat Bread This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile Rising time included in prep.by Karen=^..^=3be hours | 3 hours prep4 9 5 loaves * 2 envelopes yeast * 4 cups water * 1/2 cup butter, softened * 1/4 cup molasses * 1/2 cup honey * 2 teaspoons salt * 6 cups whole wheat flour * 4 cups white flour 1. Dissolve yeast in warm water. 2. In a large bowl, combine butter, molasses, honey and salt and mix well. 3. Add yeast mixture and then gradually add flours. 4. Turn onto floured surface and knead until smooth. 5. Place in buttered bowl and let rise until double. 6. Punch down and let rest for a few minutes. 7. Divide dough into 4 parts and shape into loaves. 8. Place in greased pans and let rise for about an hour. 9. Bake at 375* for 35 to 40 minutes.
They did not turn out anything like the photo. Ended up rolling into balls. My son is eating them but it didn’t yield too many balls. I’ll try it again soon.
Made these tonight. I thought they were delicious and tasted like a cross b/w pie cust and cheez-its, but I couldn’t even get my picky 4 yr old to try them. Oh well…win some, lose some.
I made these yesterday originally for my 8 month old twins to eat while the rest of the family eats dinner, but they didn’t get many sticks. Every one loves them. Even my five year old picky eater, liked them so much she wanted to take one for each child in her kindergarten.
I was so eager to make them that I didn’t watch the video until in half way through the prosess and then I realized that my carrots were too coarse so I just put them in the food processor covered in the flour but it didn’t matter, It all came well to gether and they are very yummy.
These turned out kind of dry and doughy for me. They did taste like goldfish crackers kinda…..sorta….
Mine didn’t turn out well at all either! The dough never came together even after extra oil… didn’t think to add water. After 15 min. in the oven I had smoky dry cracker looking things. Def. not 30 of them either. Any tips… what did I do wrong?
My toaster oven can get up to 350 so that should work just like in the oven. 🙂
My oven is out of commission for the time being … what temperature do you recommend when using a toaster oven?
[…] Carrot Snack Sticks […]
I made these last night & they turned out great. I substituted barley flour for half of the all purpose, just to give it a little more fiber. I put the whole thing in the food processor to smooth out the big chunks – first the dry ingredients & then the oil. And then I pushed the dough into a ball & it came together. I did cut back the salt & baking powder by about a third, too.
[…]Carrot Snack Sticks | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
I just made my first batch and it didn’t last two hours! When my husband got home from work, he ate them with hummus. It hit me later that it was YOUR hummus recipe! Very yummy together! I guess I’ll have to make more tomorrow!
Oh boy. Messiest food choice we’ve made for our daughter – we blogged about it (with a video), if you’re interested in seeing what you’re in for: http://emphasisonjoy.wordpress.com/2011/07/30/the-not-so-sneaky-chef/
[…] since we’re new to this food thing, we thought we’d try some new things. First recipe: Carrot Snack Sticks. Very few ingredients, photo looks great, and makes a bunch. How could it go wrong? Well, see for […]
Hmmmm… what did I do wrong? I just made 2 batches and it wouldn’t come together! For the first batch I used shredded bagged carrots and it didn’t seem like there was enough water, so I sprinkled a bit in the dough. After adding the oil, it wouldn’t come together. I dumped it out and made another batch, shredding my own carrot (with the mircoplane). After adding the oil, it still wouldn’t come together! The dough balled up into pieces, but wouldn’t stick together. Any suggestions? Thanks…
Just made these yesterday. They are great and all of my kids like them. I used the food processor (previous poster made that suggestion) and used half AP flour and half whole wheat flour. Great, easy snack.
Catherine, I just wanted to thank you for helping keep this mom sane and her twin 14 month olds filled with yummy nutritious foods. My very picky eaters essentially eat only things in cracker form (and are now finally embracing dips), and this has been one of their favorites. They like them even more if I sub half the AP with Whole Wheat, probably because they come out even harder. I’ve also been rolling them out in wheat germ for a secret boost as well.
But I try almost all of your stick or pancake recipes and while they might only take a bite, I am at least enjoying the variety:)
Might be a bit bland without the parmesan, does your child have a dairy allergy?
Would it still work without adding Parmesan cheese?
Just made this with my daughter (3 yo) and we loved them, they were gone in a hour!!!
We have a recipe with beets! 🙂 http://b12.ba4.myftpupload.com/2010/08/16/sweet-beet-cookies/
First, thanks so much for all the work you do to help us moms who really care about what goes into our little ones offer delicious, healthy meals and snacks to our kids.
Second, I made these today and they were awesome!
Third, could I use beets for this recipe? Would I just use the plain beet uncooked, shredded?
No, they need to be smaller and thinner. Do you have a microplane at home?
Would the shredded carrots they sell at the grocery store work? or do they need to be smaller/thinner than that?
HHB,If you happen to go to Scots Isetan, you may wanna just go down to their banesemt for their wonderful french bread. YOu will fall inlove too! YOu one fantastic good baker and cook! Please don’t say that!
added a couple TB of pesto to this today and it was FANTASTIC! i’m addicted to your blog! these are also wonderful dipped in edamame hummus . . which is what i started out making today . . and then needed something to go with . . . 🙂
Just wanted to let you know that this is a great recipe for what’s left over in the machine after juicing carrots. Always looking for recipes to use with all the healthy leftover, shredded stuff. Now I have it!! Thanks.
Your recipes are fantastic.
They stay fresh for a good week and half if there is any left 🙂
How long do they stay fresh for after cooking?
this recipe is amazing.. we’ve gone through 7 batches in the past week! and today i’m going to give it a try with squash.
mine came out a little more like breadsticks.. not as crunchy as some have said that they are.
i’m thinking of using it as a pizza dough the next time we make pizza. i also want to try to make little pizza pockets .. i added a leftover packet of papa john’s special seasoning to one of the batches. (which may have started the pizza craving)
i took these to my daughter’s school on our last snack day and they were a hit with kids and parents.
love your blog.
Not sure if somebody already mentioned it, but I’m a lazy mom and did everything in a food processor. Very quick and still turned out very yummy! Thanks for the recipe!
These are great! My 2yr old son is munching on them. These are a great New Year’s eve party snack! Thanks! Happy New Year!!
[…] tests or homework in school. I feel into that trap today while trying to rush and make these Carrot Sticks (from a great new website I found, Weelicious). The recipe calls for 2 TABLESPOONS of oil, I put in […]
I screwed this up on the first try, but my 3-year-old still LOVED them! He loved them even more because he could build train tracks with them after they were made…like in your picture. He also had a blast making them with me. He pretended like the carrots were worms and the flour was dirt. What a fun memory we made today!
I made them with ww flour too and they came out great. I added probably 1/4 cup of cold water to make the dough hold together enough. Yum yum.
These are delicious! My daughter and I both enjoyed them. We placed everything in a food processor like Sarah recommended! 🙂 Yummy! Thank-you.
My daughter (13.5 months) enjoys the carrot version, but I tried them with grated apple and aged cheddar cheese today underbaked to achieve a scone-like texture and she loved them (especially with a cream cheese/fruit dip).
Unfortunately it would not work with purees, the ingredient measurements would be off if you use purees. It would basically be a whole new recipe. These are like crackers so you need the oil which is not a lot at all. 🙂
These sound great! I just found your website today and have been adding recipes to my recipe box like mad. My daughter is 16 months old and I’m having a tough time trying to get her to eat enough veggies – I’m like you, I want to get her to like them, not to hide them. Can’t wait to try these carrot sticks. One question as far as substitutions: I still have TONS of fruit and veg purees, do you think I could sub in some carrot puree instead of grated carrot? Would I have to reduce the oil in that case (I’ve seen recipes suggest subbing in applesauce to reduce oil, I imagine this would be a similar situation)?
Thank you so much, can’t wait to get cooking!
[…] this week too http://family.go.com/food/recipe-an-…ueberry-bars-t Another good snack/side item http://b12.ba4.myftpupload.com/2010/06/03/carrot-snack-sticks/ Today for lunch the boys had chicken salad wraps with slices of avocado in them that they really […]
Work the dough, work the dough, the oil really needs to absorb into the flour.
Hi Catherine, I attempted your carrot sticks today and had some trouble. I don’t consider myself a bad cook but I could not get the dough to come together. It was very dry and crumbly. I assume you used Vegetable Oil? Any hints as to what the problem might be?? Thanks!!
I made these with WHITE whole wheat flour, which normally bakes almost the same as all-purpose flour. Had some crumbliness problems (wish I had read the comments in advance) but I was able to fix them with adding a bunch more oil. My 15 mo and 3 yo LOVED them! NExt time I’ll probably do half white whole wheat flour, and half all-purpose flour for less crumbliness. But overall, great, and fun!
Just made these. They’re pretty good, but I’m not overly impressed — which is sad because I was really excited to make them! They’re a little bland and I can’t taste much of the cheese. I think next time I’ll add some italian seasoning and/or garlic powder like some of the comments have suggested. Thanks for such a great website!
Did you try the fruits? Did any of them work?
Made this today and my one year old loved them! Thank you for sharing this recipe, can’t wait to make it again.
I have a feeling that the dough would also be great for making fruit sticks, too. So this weekend I’m going to try using peeled, shredded apples and a dash of cinnamon instead of the carrots and cheese. 🙂
What a bummer! Was the parm cheese you used mild in flavor? You just need to work the dough until it comes together. Did you put any baking powder? That usually helps with the flakiness.
I tried making these yesterday, easy to make, the kids ate them…but I thought they tasted kind of doughy. What am I doing wrong? Did I knead the dough too much? What’s the secret to making them crispy or flaky?
Thanks by the way. Love your website and your recipes.
We just did a video on Carrot Snack Sticks showing how to make the sticks since there has been a 50/50 on success with the recipe. You have to be patient with the dough, you really have to work with it till it all comes together and the flour absorbs the oil. It takes time. Will be putting up the video soon!
Ok, I must have done something seriously wrong cause these came out terrible! I had to use more oil since they were so dry they just wouldn’t make a ball. Even then it still wouldn’t hold together so I just squeezed a log in my hands tight. But they were tasteless and dry still. I know I followed the recipe correctly!!
I just made my 2nd batch, and they are amazing!!! My 1st try, I made the mistake of using a mini food prep to shred the carrots and they come out well at all. But when I used the microplane they came out perfectly!! I suspect because you need more carrots to yield a 1/2 cup when using the microplane, so the dough is moist and easy to work with. They are so good!! I hope I don’t eat them all before my son waked up from his nap, lol!
Thank you for this recipe. My 18 month old daughter does not eat ANY vegetables, she was grabbing these off the table and shoving them in her mouth! You really should have a cookbook I would buy it. I am excited to try more of your recipes.
Made these this morning. Added water to get the dough to work. Considering adding 1 c. of carrots next batch.
Overall very tasty though. And a pretty low-key project for my 3 year old to help with!
I love the picture! I’m so happy he loved them! If its ok, I will be sharing this picture on our facebook page for other moms to see 🙂
Thanks a lot! I still cannot believe my 2.5 year old son very picky ate sticks and loved it!!!
It’s so easy to make and so quick – no it will be my default quick snack recipe!
This is my carrot snack sticks: http://www.flickr.com/photos/rozanasaveliev/4747671666/in/set-72157622896919687/
Do these freeze well after being baked?
Hey! I did this recipe yesterday and the flour doesn’t seem to come together to a dough. I had to add milk and egg. Didn’t thought of adding water because i was afraid it would lose its taste
Awesome!!!!!! I’m so happy to hear that!
Holy Cow! I just made the carrot snack sticks for my (almost) 2-year-old son, thinking to myself “eh. If he doesn’t eat them it didn’t take that much of my time or ingredients”. I have a picky, picky eater, so I honestly didn’t even think he’d try one. Well, he did and I can’t believe he’s eaten 6 of them already! And it has a vegetable in it! The only other time he’ll eat a vegetable (also carrot) are in your carrot pancakes. I am so thankful for your website everytime I make something healthy for him and he actually eats it. I also love that the recipes are delicious and the whole family can eat them.
I used grated parm that I bought from Trader Jo’s 🙂 They are soo good!
What kind of parm cheese do you use? Does it need to be freshly grated or could I use the pre-shaved parm cheese in the small tubs? I am excited to try these!!
These sound soooo good! I’m trying to make them right now, but my dough turned out VERY crumbly and I’m trying to cut them into sticks but they don’t stay together at all. I’m not sure what else I could do?
I used All-purpose flour, finely shredded carrot, and freshly grated parmesan. Added a tad more oil, but still very crumbly.
I think the trick to the dry dough is to let it rest longer. It seems to absorb the moisture. I made two batches and the second was not as dry after sitting for the 15 minutes.
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I’m sure beets would work good too! If they are a little watery just use a paper towel to drain some of the liquid in the beets then toss them in. Such a great idea!!
Do you think there’s any chance beets would be an ok substitute for carrots? Is that a huge stretch?
(I made them with carrots and my son did like them. I’m just trying to find ways to get more veggies in this kid. He’s killing me and he’s only 1!)
These are amazing! I used seasoned salt and made them a bit thicker. I also served them with ranch dressing. Remind me of Pokey Stick.
These are a HUGE hit (with all of us) at our house. Thanks for the great recipes, Catherine!
Hmm, with this recipe… you can mostly taste the cheese with a hidden hint of the carrots. Try putting a tbsp more of cheese and see it how it goes. let me know!
I made them and they tasted pretty good. I followed the recipe exactly but they were a little flouery and I couldnt really taste the cheese or the carrots…should I put more cheese in next time or more carrots?
Ok so i made these today, instead of parmesan (and the salt) i used a mixture of steak spice, rosemary and thyme. These are so good and my daughter has been grabbing them off the table 🙂 thanks, they won’t last long, it’s a good thing i have more carrots
Yes I do! Check out http://b12.ba4.myftpupload.com/2008/10/21/cheese-wafers/ ! 🙂
I just made them and I think they turned out great! My kids are eating them up. Do you have any more cracker like recipes? My kids love crackers.
I made these today and they came out great. I did have to add a little bit more oil and some water because of how dry the dough was. I also subbed asiago for the Parmesan because it was what I had on hand. I love the bright orange color, my kids just thought it was the cheese, never suspected carrots! I also used mini cookie cutters to make stars instead of cutting into sticks. I love these, my 4yr old called them home made Cheez-its!
Really nice recipe. I’ve been making crackers for my son at home lately, and this is a fun addition (carrot) to the general idea of a cracker recipe. makes me want to try it with spinach as well. Hmmm
There were a couple substitution questions up top. Based on my recent rampant cracker making, I would say that you definitely can use olive oil instead of vegetable oil. It is a healthier oil and usually the taste is fairly mild in the finished product. I usually use olive oil or butter in my crackers.
The whole wheat sub will work, but the texture seems to turn out better in this recipe if you only sub in for half the flour, and use regular white flour for the other half.
Great recipe! thanks again for all the great ideas for kiddo food!
Whole Wheat flour is very dense. The recipes works best with All Purpose flour… it allows it to be crunchy and light when it comes out of the oven.
I made these with whole wheat flour…they didnt form a dough and were very crumbly…any suggestions?
Same thing happened to me!
I just tried to make these, and I’m so disappointed! I don’t know if I did something wrong, but it was nowhere near a doughy texture for me. I added more water and oil, but it was still crumbly. I have no idea how you ladies got a doughy consistency and 30 sticks out of this!
I just made these and I followed the recipe to a T, but something seems off. 🙁 The dough turned out beautifully and I was just sure they were going to be great! They taste very plain and flour-ey. They seem to be the right consistency – crunchy and cooked through, but the taste is missing something. What could I have done wrong? I used a little more carrot than the recipe called for (by accident), would that matter?
After they came out and I tasted them I decided to spray them with a little butter flavored cooking spray and toss them in a tiny bit of brown sugar (I’ve always loved the combo of carrots and brown sugar) and then I put them back in to bake for a few more minutes. They are a little better now but still taste so much like raw flour. Help!
Are you carrots finely shred?
Just tried to make these and they were crazy crumbly to the extent that I figured there was a misprint onthe flour amount. Doubled everything buy flour and they came out perfect.
Are you sure you didn’t mean 1/2 cup flour?
The more finely shredded the carrot is, the better they will turn out. I used a microplane to shred my carrots, they came out nice and thin. as long as you can get the consistency like that, you wont have a problem. But I would test it with a food processor to see how it goes. Let me know the results!
Can I just use my food processor to shred up some carrots? Or do they need to actually be shredded?
My daughter (15 months) will love this, she is a big fan of carrots! I LOVE YOUR WEBSITE! i wish i had found it sooner! i find myself thinking at night.. wonder what she will have tomorrow 🙂 Thanks again!
I was a little lazy and formed tiny balls instead of sticks but my almost 3 year old who doesn’t like carrots ate a ton of them! Thanks for the recipe
Haven’t tried it with zucchini but i think you would have to really squeeze out the water then toss them in the flour.
i bet zucchini would do well in this recipe..any veggie that breaks down easily when shredded.
Just made these and they are terrific! Didn’t add the parm cheese, but substituted about a tsp of nutritional yeast and a little garlic powder instead, and it was fantastic!
I love the variations you did! I think im going to try it!!
I made these tonight without the cheese and they’re pretty good (just don’t look quite as nice as the photo)! I did have to add 2 T of water because the dough was falling apart. I increased the salt (since I figured it would be missing the salty flavor that the parm would have added), but I think they were a little too salty so next time I’ll keep that measurement the same. I also added 1 t Italian seasoning and a dash of garlic powder to make up for the lack of flavor from the cheese and that made it very tasty (I think I’ll add another dash of the garlic powder next time). My 1-year old son and my 60-year old parents loved them just the same! 🙂
I love it!!!
my almost 3 year old just asked for “a bowl of the chocolate chip cookies and a sippy of milk please” – she meant these after trying one 🙂
also.. thought i had parchment.. bah. debating.. tin foil or greased pan. going with greased cookie sheet.
I am making them this second. Used whole wheat flour and shaved parm. Will let you know how it turned out!
I’m not too sure about zucchini because it holds so much water, but its worths a try! I think you would have to de-seed it then shred it and drain the liquid then toss it into the flour.
Do you think this would be good with any other type of veggie? Maybe shredded zucchini?
Yes that would work great!
Do you think shredded parmigiano reggiano would work instead of grated parmesan?
I have been looking for a veggie based snack option for my 16 month old!!! He isn’t to the point yet of just eating raw veggies and I’m tired of giving him just crackers & cheese. Would love to see more veggie snack options that aren’t in the raw form!!!!! LOVE the website!!!!
The first batch we made was gone in less than 2 hours they are so good! If you have leftovers which I wouldn’t imagine, you can just store them in an airtight container, they will stay crunchy.
30 is a lot….hmm..how do you store the leftovers? Can they be frozen and reheated? I imagine they loose their crunch when not eaten right away?
I’m so happy you shared that! I hope you all enjoyed them as much as we did! 🙂
My 15 month old twin boys are also have dairy allergies (specifically cows milk protein) and I made these without the parm. but added some spices for added flavor. I tried rosemary and it was pretty good.
We just made these – nice work!
We made these this morning and my very veggie-averse 2 year old loved them (once he finally worked up the courage to try them). Thanks for the recipe! I had to add a couple tablespoons of water, by the way to hold the dough together. They came out fine though.
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The vegetable oil has a neutral flavor whereas the olive oil does not. I would recommend just using the vegetable oil so you can taste the flavors in the sticks.
Do you think you could substitute olive oil for the vegetable oil?
These look great! I have used your website daily to help introduce my 7 month old to new foods. Thanks!
The parmesan really adds flavor to the sticks, I would sub it out for something else that is similar in taste but dairy free. Unfortunately, I haven’t tried this recipe without parmesan cheese.
My twin 2 yr old boys are dairy allergic. Have you tried this recipe without Parmesan cheese? Do you think it would work?
I’m sure you can, I have not tested it with gluten free flour but let me know how it turns out!
can I use gluten free flour?
The whole wheat flour is very dense. I haven’t tested this recipes with whole wheat but if you want you can give it a try, but i’m not sure the texture or consistency will come out the same. let me know what happens!
Can you use whole wheat flour?
my daughter avoids carrots and most veggies that aren’t white but i think she’ll probably love this.